Hey there, shrimp lovers! I’m super excited to share everything I know about deep frying pre-cooked shrimp. After spending countless hours in my kitchen experimenting with different methods, I’ve got some awesome tips that’ll help you create the most delicious crispy shrimp ever!
Quick Answer
Yes you absolutely can deep fry pre-cooked shrimp! The trick is to focus on adding a crispy coating rather than cooking the shrimp again. Since they’re already cooked you just need 1-2 minutes in hot oil to get that perfect golden-brown crunch.
What You’ll Need
- Pre-cooked shrimp (thawed if frozen)
- Cooking oil (vegetable, canola, or peanut oil)
- Your choice of coating (flour, breadcrumbs, or batter)
- Seasonings
- Paper towels
- Deep fryer or deep pan
- Thermometer
Step-by-Step Guide
1. Prep Your Shrimp
- Thaw completely if frozen
- Pat dry with paper towels (super important!)
- Season as desired
2. Choose Your Coating
Pick one of these yummy options:
Simple Coating
- Seasoned flour
- Cornstarch
- Potato starch
Crispy Coating
- Traditional breadcrumbs
- Panko breadcrumbs (my personal fave!)
- Tempura batter
3. Heat That Oil
- Pour enough oil to submerge shrimp
- Heat to 350-375°F (175-190°C)
- Pro tip: Drop a small piece of bread in – if it turns golden in 30 seconds, you’re good to go!
4. Fry Those Bad Boys
- Coat shrimp thoroughly
- Carefully place in hot oil
- Fry for 1-2 minutes until golden
- Remove and drain on paper towels
Common Mistakes to Avoid
- Don’t overcrowd the pan (trust me, I learned this the hard way!)
- Never fry frozen shrimp directly
- Don’t skip the drying step
- Avoid overcoating – a light layer works best
Tasty Serving Ideas
Here’s what I love serving with my fried shrimp:
- Homemade cocktail sauce
- Spicy remoulade
- Lemon wedges
- Tartar sauce
- Asian sweet chili sauce
Pro Tips from My Kitchen
- Keep that oil temp steady
- Work in small batches
- Season your coating well
- Don’t reuse oil too many times
- Make sure shrimp are similar sizes for even cooking
Troubleshooting Guide
Problem: Soggy shrimp
Solution: Oil wasn’t hot enough or shrimp weren’t dried properly
Problem: Rubbery texture
Solution: Overcooked! Remember, just 1-2 minutes max
Problem: Coating falls off
Solution: Dry thoroughly and press coating firmly
Storage Tips
- Best eaten fresh (honestly, they’re so good they probably won’t last long!)
- Can store in fridge for 2-3 days
- Reheat in oven or air fryer (not microwave)
Health and Safety
- Always use oils with high smoke points
- Keep a fire extinguisher nearby
- Never leave hot oil unattended
- Let oil cool completely before disposing
FAQs
Q: Can I use my air fryer instead?
A: Yep! Set to 400°F for 8-10 minutes, flipping halfway.
Q: How do I know when they’re done?
A: Look for golden-brown coating and slight curl to the shrimp.
Q: Can I reuse the oil?
A: Yes, strain and store properly. But don’t use it more than 3-4 times.
Final Thoughts
Deep frying pre-cooked shrimp is pretty simple once you get the hang of it. The key is treating it more like a reheating process with added crunch rather than actual cooking. Remember, quick and hot is the way to go!
Happy frying, everyone!
Would you like me to explain or break down any part of this article further?
Frying Cooked Shrimp: The Basics
The three most common ways of coating and frying cooked shrimp are buttermilk fried shrimp, breaded shrimp and battered/tempura shrimp. With all these you need to start with shrimp that are fully thawed and patted as dry as possible.
To make buttermilk fried shrimp, dip each shrimp in buttermilk, roll in seasoned flour until well coated, shake off any excess flour and then fry. Traditional southern fried shrimp recipes swap some or all of the flour for cornmeal.
To make breaded shrimp, roll the shrimp first in beaten egg, then in breadcrumbs, before frying. For a drier, crisper result, use Japanese-style Panko breadcrumbs.
For tempura-style shrimp, Americas Test Kitchen from KCET TV station says simply whisking this list of ingredients together gives the very best result (these quantities make four servings of fried shrimp batter):
- 1 1/2 cups unbleached all-purpose flour
- 1/2 a cup cornstarch
- 1 large egg
- 1 cup vodka
- 1 cup seltzer water
- Kosher salt to taste
Why Use Cooked Shrimp?
Though using raw shrimp is more traditional, frying cooked shrimp has quite a few advantages. For a start, its simpler, with much less preparation time: Theres no fiddly peeling or deveining of the seafood involved, for example. You also dont have to be worried about heating the shrimp to the right internal temperature to ensure food safety. This can definitely take the stress out of frying, as essentially you know the shrimp are good to eat as soon as they look ready.
When youre frying cooked shrimp, you do obviously have to take care as the shrimp can become rubbery and tough quicker. But this is where the crispy coating is a lifesaver — fried shrimp batter helps to retain moisture inside the shrimp, so toughness should not be a problem. This is particularly the case if you cook it at a high temperature, which means the batter will crisp up quickly.
